Mini Crescent Cups with Raspberry Jam and Cream Cheese (Print-Friendly Version)

An eight-ounce crescent-roll package forms sixteen small pastry cups for cream cheese and raspberry jam. Cut each of its eight triangles in half and press the pieces into a mini muffin pan. Cool briefly before lifting them so the warm filling can settle. This version uses one eight-ounce package of crescent dough and raspberry jam. It replaces the less specific pie-pastry and fresh-berry drafts rather than combining their ingredients. Cut the eight dough triangles in half to make sixteen mini-muffin bases, then divide the measured filling among all wells before adding jam. Keep the filling below the rim; an overflowing cup can stick even when its top looks attractive. Check the pastry base as well as the exposed tips, and allow the cups to firm briefly before lifting with a small spatula. Refrigerate the cream-cheese pastries within two hours.

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# Ingredients You’ll Need:

→ Dough

01 - 1 package (8 oz) refrigerated crescent roll dough

→ Filling

02 - 4 oz cream cheese, brought to room temperature
03 - 2 tbsp granulated sugar
04 - ½ tsp vanilla extract
05 - ⅓ cup raspberry jam
06 - Powdered sugar (if you want, for sprinkling)

# How to Make It:

01 - Heat the oven to 375°F and lightly grease sixteen mini muffin wells.
02 - Mix softened cream cheese, sugar and vanilla until smooth.
03 - Unroll the eight-ounce crescent dough and separate its eight triangles. Cut each triangle in half to make sixteen portions.
04 - Press a portion into each mini well without tearing the base.
05 - Divide the cream cheese mixture among the cups, keeping it below their edges. Divide the raspberry jam on top.
06 - Bake about ten to twelve minutes, continuing as needed until golden and baked through at the bases.
07 - Rest briefly in the pan before carefully lifting to a rack. Dust with optional powdered sugar at serving and refrigerate cooled leftovers promptly.

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